Fish Tacos

Prep time: 20 mins

Cook time: 15 mins


  • 1 kg Blue Grenadier
  • 1 Pkt Peninsula Fresh Seafood Panko Crumbs
  • 1/3 cup plain flour
  • 2 teaspoons seasoned salt
  • 2 eggs
  • 1/2 cup beer or water
  • Oil for frying


  • 250ml mayonnaise
  • Juice of 1 lime
  • 2 tbsp. freshly chopped coriander
  • 1 tbsp. honey
  • 2 cups  shredded purple cabbage
  • 250g corn kernels
  • 1 jalapeño, finely diced


  1. Make the coleslaw: In a large bowl, whisk together mayonnaise, lime juice, corinader, and honey. Stir in cabbage, corn, and jalapeño. Season with salt and pepper and leave aside.
  2. In shallow dish, mix flour and salt. In medium bowl, beat eggs and beer with whisk.
  3. Place Panko crumbs in large resealable food-storage plastic bag.
  4. In electric frypan or deep fryer, heat about 5 cms oil to 200°C. Coat both sides of fish fillets with flour mixture, then dip in beer mixture, letting excess drip back into bowl. Place 1 or 2 pieces of fish at a time in plastic bag with bread crumbs; seal bag and shake to coat completely.
  5. Fry fish in batches in hot oil about 4 minutes, turning once, until golden brown. Drain on paper towels.
  6. Assemble tacos: Serve fish over grilled tortillas with corn slaw and avocado. Squeeze lime juice on top and garnish with sour cream.


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